The only thing you need more is a crusty piece of bread to mop up the olive oil that remains on the plate.

As you might guess, the freshness & quality of the ingredients make or break the dish.

This year, I’ve got lots of healthy basil in the garden - and as the tomatoes are coming in at the market, we’re enjoying it again - and again - and again.

While I’ve not yet found a local source for buffalo mozzarella (hey, this is Berkeley, it won’t be long), the freshest cow’s milk mozzarella does the trick. Add slices of fresh tomatoes, a chiffonade of basil, a grind or two of black peppercorns and a hearty drizzle of a robust olive oil and you’ve got yourself an easy lunch or supper.

26 June 2009

My first post here must be a big GRAZIE - to Letizia Mattiaci, whose recent whirlwind of social media adoption and site updating has inspired me to jump back into the game.

We stayed with Letizia & Ruud at their agriturismo and cooking school, Alla Madonna del Piatto, near Assisi in October of 2006. Ruud was down with the flu, but Letizia’s hospitality, concierge services, and warm bread and fig jam made our stay a lovely one. Next visit, we WILL take a day or two of the cooking classes.

Letizia has recently taken web 2.0 by storm - blogging recipes and cultural events in Umbria, starting a facebook page for Alla Madonna and tweeting as @MadonnaDP. Her work is beautiful, and her energy is inspiring.